CN105519755A - 一种紫苏糖果及其制作方法 - Google Patents
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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Abstract
本发明公开了一种紫苏糖果及其制作方法，包括：方案一：该糖果包括紫苏油、含油率20%的紫苏籽粉、蜂蜜；其中苏油：含油率20%的紫苏籽粉：蜂蜜的质量比为：12—16:100:12—16；方案二：该糖果包括紫苏油、含油率20%的紫苏籽粉、木糖醇；其中紫苏油：含油率20%的紫苏籽粉：木糖醇的质量比为：12—16:100:8—12；方案三：该糖果包括紫苏油、含油率20%的紫苏籽粉、饴糖液、琼脂液；其中紫苏油：含油率20%的紫苏籽粉：饴糖液：琼脂液的质量比为：2—16:100:12—16:1.2—1.5。采用上述三种方案，使得紫苏籽深加工成为可能，使紫苏籽得充分的利用，减少了资源的浪费。同时，由于制成糖果，从而克服了传统食用方式垫牙、口感不好等缺点，吃起来有巧克力的感觉，食用起来也十分方便。
Description
一、技术领域
本发明属于糖果制作技术领域，具体涉及一种紫苏糖果及其制作方法。
二、背景技术
紫苏为唇形科紫苏属一年生草本植物。紫苏籽中γ—亚麻酸高达50%~63%，被誉为脑黄金。紫苏籽不但能降血压、降血脂，还能抑制血小板聚集，减少血栓形成。紫苏籽自古就是养心肺、润胃肠之良药，它更有增强免疫力、祛腐生新之功效。经多年实践考证，紫苏籽对人体有非常卓越的保健作用，业已成为不可或缺的保健品。目前，由于没有更好的紫苏籽深加工产品，人们只能采用直接食用的方式，即将紫苏籽简单磨成粉冲水服用。但冲服紫苏籽粉不但难以下咽，而且还存在垫牙、口感不好等缺点，难以满足人们的需求，尤其儿童很难接受。
三、发明内容
本发明的目的是提供一种紫苏糖果及其制作方法，使得紫苏籽深加工成为可能，并且所制作的紫苏糖果不但食用方便，而且还能有效克服紫苏籽粉垫牙、口感不好等缺点。
为实现上述目的，本发明采用的技术方案为：
方案一：一种紫苏蜂蜜糖果，该糖果包括紫苏油、含油率20%的紫苏籽粉、蜂蜜；其中紫苏油：含油率20%的紫苏籽粉：蜂蜜的质量比为：12—16:100:12—16。
上述糖果的制作方法包括如下步骤：①按比例称取紫苏油、含油率20%的紫苏籽粉、蜂蜜，并将它们分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将蜂蜜缓慢加入紫苏油和紫苏籽粉混合物中再次搅拌均匀；④压制成10克的小块包装即得。
方案二：一种紫苏木糖醇糖果，该糖果包括紫苏油、含油率20%的紫苏籽粉、木糖醇；其中紫苏油：含油率20%的紫苏籽粉：木糖醇的质量比为：12—16:100:8—12。
上述糖果的制作方法包括如下步骤：①按比例称取紫苏油、含油率20%的紫苏籽粉、木糖醇，并将它们分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将木糖醇缓慢加入紫苏油和紫苏籽粉混合物中再次搅拌均匀；④压制成10克糖芯，将糖芯淋上木糖醇外皮，凝固后包装即得。
方案三：一种紫苏软糖果，该糖果包括紫苏油、含油率20%的紫苏籽粉、饴糖液、琼脂液；其中紫苏油：含油率20%的紫苏籽粉：饴糖液：琼脂液的质量比为：2—16:100:12—16:1.2—1.5。
上述糖果的制作方法包括如下步骤：①按比例称取紫苏油、含油率20%的紫苏籽粉、饴糖液、琼脂液，并将它们分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将饴糖液和琼脂液混合均匀；④将饴糖和琼脂混合液与紫苏油和紫苏籽粉混合物混合均匀；⑤制成20克小块包装即得。
上述含油率20%的紫苏籽粉的制备方法包括如下步骤：将精选紫苏籽炒香，趁热润加入紫苏籽加入量12%的水，焖干后上榨油机压榨，榨出紫苏籽中50%的油量（紫苏籽含油量为40%），再将压榨后的饼粕上精粉机研磨成120目细粉。
采用上述三种方案，就能效地对紫苏籽进行深加工，制作不同口味或口感的紫苏糖果，使得紫苏籽深加工成为可能，使紫苏籽得充分的利用，减少了资源的浪费。同时，由于制成糖果，从而克服了传统食用方式垫牙、口感不好等缺点，吃起来有巧克力的感觉，食用起来也十分方便。其中采用木糖醇组份的紫苏糖果，使高血压及糖尿病患也可以食用，满足了不同人群的要求。
四、具体实施方式
实施例1：①将质量比为15:100：15的紫苏油、含油率20%的紫苏籽粉、蜂蜜分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将蜂蜜缓慢加入紫苏油和紫苏籽粉混合物中再次搅拌均匀；④机械压制成10克的小块包装即得。
实施例2：①将质量比为15:100：10的紫苏油、含油率20%的紫苏籽粉、木糖醇分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将木糖醇缓慢加入紫苏油和紫苏籽粉混合物中再次搅拌均匀；④机械压制成10克糖芯，将糖芯淋上木糖醇外皮，凝固后包装即得。
实施例3：①将质量比为15:100:15:1.2紫苏油、含油率20%的紫苏籽粉、饴糖液、琼脂液分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将饴糖液和琼脂液混合均匀；④将饴糖和琼脂混合液与紫苏油和紫苏籽粉混合物混合均匀；⑤入模具压制成20克小块包装即得。
Claims (7)
1.一种紫苏糖果，其特征是：该糖果包括紫苏油、含油率20%的紫苏籽粉、蜂蜜；其中苏油：含油率20%的紫苏籽粉：蜂蜜的质量比为：12—16:100:12—16。
2.一种制作权利要求1所述紫苏糖果的方法，其特征是：该方法括如下步骤：①按比例称取紫苏油、含油率20%的紫苏籽粉、蜂蜜，并将它们分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将蜂蜜缓慢加入紫苏油和紫苏籽粉混合物中再次搅拌均匀；④压制成10克的小块包装即得。
3.一种紫苏糖果，其特征是：该糖果包括紫苏油、含油率20%的紫苏籽粉、木糖醇；其中紫苏油：含油率20%的紫苏籽粉：木糖醇的质量比为：12—16:100:8—12。
4.一种制作权利要求3所述紫苏糖果的方法，其特征是：该方法包括如下步骤：①按比例称取紫苏油、含油率20%的紫苏籽粉、木糖醇，并将它们分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将木糖醇缓慢加入紫苏油和紫苏籽粉混合物中再次搅拌均匀；④压制成10克糖芯，将糖芯淋上木糖醇外皮，凝固后包装即得。
5.一种紫苏糖果，其特征是：该糖果包括紫苏油、含油率20%的紫苏籽粉、饴糖液、琼脂液；其中紫苏油：含油率20%的紫苏籽粉：饴糖液：琼脂液的质量比为：2—16:100:12—16:1.2—1.5。
6.一种制作权利要求5所述紫苏糖果的方法，其特征是：该方法包括如下步骤：①按比例称取紫苏油、含油率20%的紫苏籽粉、饴糖液、琼脂液，并将它们分别加热至95℃—100℃；②将紫苏油缓慢加入紫苏籽粉内并搅拌均匀；③将饴糖液和琼脂液混合均匀；④将饴糖和琼脂混合液与紫苏油和紫苏籽粉混合物混合均匀；⑤制成20克小块包装即得。
7.根据权利要求1、3或5所述的一种紫苏糖果，其特征是：所述的含油率20%的紫苏籽粉的制备方法包括如下步骤：将精选紫苏籽炒香，趁热润加入紫苏籽加入量12%的水，焖干后上榨油机压榨，榨出紫苏籽中50%的油量，再将压榨后的饼粕上精粉机研磨成120目细粉。
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| CN106923329A (zh) * | 2017-03-17 | 2017-07-07 | 贵州大学 | 一种具有保健功能的苏麻‑纳豆食品及其生产方法 |
| CN108740252A (zh) * | 2018-06-22 | 2018-11-06 | 刘宇 | 一种小引子软糖及其制作方法 |
| CN108925729A (zh) * | 2018-06-05 | 2018-12-04 | 刘宇 | 一种小引子巧克力及其制作方法 |
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| CN1923025A (zh) * | 2005-07-04 | 2007-03-07 | 孟小兵 | 保健中草药软糖及其制造方法 |
| CN101878848A (zh) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | 一种紫苏糖及其制作方法 |
| CN104904972A (zh) * | 2014-03-11 | 2015-09-16 | 孟玉蓉 | 一种紫苏黄豆夹心糖果 |
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| CN1923025A (zh) * | 2005-07-04 | 2007-03-07 | 孟小兵 | 保健中草药软糖及其制造方法 |
| CN101878848A (zh) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | 一种紫苏糖及其制作方法 |
| CN104904972A (zh) * | 2014-03-11 | 2015-09-16 | 孟玉蓉 | 一种紫苏黄豆夹心糖果 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106923329A (zh) * | 2017-03-17 | 2017-07-07 | 贵州大学 | 一种具有保健功能的苏麻‑纳豆食品及其生产方法 |
| CN108925729A (zh) * | 2018-06-05 | 2018-12-04 | 刘宇 | 一种小引子巧克力及其制作方法 |
| CN108740252A (zh) * | 2018-06-22 | 2018-11-06 | 刘宇 | 一种小引子软糖及其制作方法 |
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